London Duck & Waffle: Duck & Waffle with Foie Honey Drizzle


London’s Duck & Waffle is an award winning restaurant with European and British Influence by Award Winning Chef Daniel Doherty. I purchased their cookbook from Amazon and this dish in the recipe book caught my attention. This is one of their signature dish on the menu and it’s a must order! I read many positive reviews on this restaurant and of course, all reviews highlighted on this dish – Duck & Waffles!

The original recipe requested for mustard maple. Since i did not have both maple and mustard at home, I substituted with Foie Honey Drizzle.

The original recipe also did not request to sous vide the duck. It requested us to cook the duck leg covered with duck fats in the oven for 3 hours. For those without an immersion circulator, you can try this method:

“Preheat your oven to 140 degree celsius… Place in an ovenproof casserole dish and cover with duck fat. Put into the oven and cook for approximately 3 hours, or until the meat just falls off the bone. Allow to cool in the fat” Quoted directly from Duck & Waffle Cookbook

And the most regretful part is… I forgotten all about the sunny side up until I finished the dish! I must do this dish again and I MUST REMEMBER TO TOP WITH SUNNY SIDE UP!

London Style Duck & Waffle with Foie Honey Drizzle
Serves: 2
Start on the Waffles, Eggs and Foie Honey Drizzle 30 minutes before the water bath duck is done.
Cured Duck
  • 4 Duck Legs
  • 180g Salt
  • 180g Sugar
  • 5g Orange Zest
  • a pinch of ground cinnamon
  • 1 clove
  • 1 star anise
  • 5 pink peppercorn
  • 20 ml Brandy/Cognac
Sous Vide Duck
  • 4 Cured Duck Leg
  • 30g unsalted butter
Foie Honey Drizzle
  • 2 piece of Foie Gras (Cubed and Seasoned with salt & pepper)
  • 2 Tablespoon Honey
Buttermilk Waffle
  • 180g Plain Flour
  • 10 Sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • 180ml buttermilk
  • 35g melted butter
  • 1 small egg
  • oil for brushing of waffle iron
Sunny Side Up
  • 4 Eggs
  • oil for pan frying
One Day Ahead
  1. In a mixing bowl, add in all the ingredients required for the cured duck and mix until well combine.
  2. Add in the duck legs and ensure that the legs are evenly coated with the cure
  3. Transfer the duck legs and cure into a container or zip lock bag.
  4. Leave it in the fridge overnight
Actual Day
  1. Preheat a water bath @ 60 degrees celsius
sous vide Duck legs (Medium)
  1. Remove the cured duck leg from the fridge and wash off the cure.
  2. Pack 2 duck legs into 1 vacuum bag and add in 15g of butter in each bag
  3. Seal and gently put into the immersion circulator for 3 hours
Foie Honey Drizzle
  1. Heat a clean frying pan over high heat. Keep it dry
  2. Season the foie gras with salt and black pepper
  3. Place the foie gras in the dry, hot frying pan and reduced to medium heat.
  4. Seared until deeply browned and crisp
  5. Turn off the heat and add in the honey
  6. Stir until combine and set aside
Buttermilk Waffle
  1. In a mixing bowl, add in flour, sugar, baking powder, baking soda, salt and whisk the ingredients together
  2. In a separate bowl, whisk together the buttermilk, melted butter and egg
  3. Combine the flour and milk mixture together and whisk until just combined
  4. Put in the fridge until you are ready to make the waffles
  5. Preheat your waffle iron
  6. Brush the hot waffle iron with oil
  7. Spoon the thick baatter into the waffle mould and spread it around
  8. Cooked for about 3 minutes or until golden brown
  9. Remove from the waffle iron.
  10. Continue to same process until you finish the batter.
Pan Searing Duck Leg
  1. Remove the duck legs from the water bath after 3 hours
  2. Remove it from the sealed bag and pat dry with kitchen towel
  3. Heat a clean frying pan over high heat. Keep it dry
  4. Add the duck legs, skin side down. Do not crowd the pan. Pan sear one or two at a time
  5. Once the skin start to crisp, remove from the frying pan. Repeat with the remaining legs
Sunny Side Up
  1. Continue to use the frying pan and remaining fats from pan-frying the duck legs. Add more oil if required
  2. When the pan is hot enough, carefully break 1 egg into the pan (cook 1 egg at a time)
  3. Continue to fry the egg at low heat until the egg white starts turning opaque and set.
  4. Remove the egg from the pan and continue with the remaining egg. Add more oil when needed.
Assembling the dish
  1. Serve the duck leg on top of each waffle
  2. Top with a pan fried sunny side up
  3. Drizzle some foie honey on top of the duck, waffle & egg.
  4. Serve additional foie honey on the side



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